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Grilled Shrimp Cocktail

Prep Time: 15 minutes

Marinating Time: 30 minutes to 1 hour

Grilling Time: 2 to 4 minutes

 

SAUCE

  • 1 bottle [12 ounces] mild chili sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco® sauce
  • ¼ teaspoon kosher salt

 

  • 45 large shrimp, about 2 pounds, peeled and deveined
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh dill

 

1. To make sauce: In a medium bowl, mix the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.

2. In a medium bowl, combine the shrimp with the remaining ingredients, except the dill. Toss gently to evenly coat the shrimp. Cover and refrigerate for 30 minutes to 1 hour.

3. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4, minutes, turning once. Place the shrimp in a medium bowl. Add the dill and toss to coat them evenly. Serve warm with the sauce.

MAKES 6 TO 8 SERVINGS

 

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